Epicure Hummus Recipes

Steps:

• 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
• 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Steps:

• Put all ingredients into food processor, starting with the chickpeas and process until smooth.
• Serve with fresh naan, pita bread, melba toast or veggies.

Steps:

• With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Steps:

• Add all ingredients except olive oil in food processor, blend.
• Add olive oil to mixture until it's creamy and spreadable.
• It's ok if it's a tiny bit chunky.
• This hummus is best after 2 hours of refridgeration, to let flavors blend.
• Eat with wheat pita bread, and enjoy!

Steps:

• Soak for 8 hours or overnight: 3/4 cup dried chickpeas.
• Drain and cook in plenty of water until quite tender, 1 to 2 hours. Drain the cooked beans, reserving 1/4 cup of the cooking liquid. Purée with a food mill or in a food processor or blender.
• Stir in: 1/4 cup tahini (sesame seed paste), 1/4 cup fresh lemon juice, 2 garlic cloves, peeled and pounded to a purée, 1 tablespoon extra-virgin olive oil, Salt.
• Mix until smooth, adding some of the cooking liquid if needed.
• Stir in 1/4 teaspoon ground cumin and cayenne to taste.
• Garnish with a drizzle of olive oil that has been mixed with ground cumin and cayenne.
• For very smooth hummus, peel the chickpeas after they're cooked.

Steps:

• On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

Steps:

• Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
• Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.